Malaysia's Cold Chain Industry Guide


Relationship Between Food Safety Regulation and The Cold Chain Industry in Malaysia

Cold Chain Problem Solving & Diagnosis July 12, 2022


Food and Beverage Food Certifications Food Supply Chain

Due to the temperature and environment in Malaysia, bacteria have a higher rate of infection and growth, especially in food preparation. It can cause diarrhoea, a stomach infection, and in some worse cases, salmonella and norovirus. 

Thus, food safety plays a vital role in food businesses in Malaysia. There are many certificates that companies should acquire and adhere to before setting up their businesses. The Malaysian government is also proactively checking on food establishments to ensure that food regulation and safety are up to par.

Malaysia follows the following food safety standards and regulations:

  • Food Act 1983

  • Food Regulation 1985

  • Food Hygiene Regulation 2009

  • HACCP (Hazard Analysis and Critical Control Point)

  • GMP (Good Manufacturing Practice)

  • MESTI Certification

Let’s take a look at some of the food standards and the role of the cold chain industry.

Food Standards 1: GMP (Good Manufacturing Practice)

Legislation and good manufacturing practices (GMP) in the cold chain helps to ensure the safety and quality control of foods.

GMP works to maintain hygienic standards during the production and distribution of food goods. It also provides a quality framework that guides businesses through effective manufacturing practices to minimize any risks to the consumers.

Raw materials, processing, product creation, manufacturing, packaging, storage, and distribution to ensure quality standards are part of the GMP certificate requirements. It is where cold chain facilities come into play.

Food Standards 2: HACCP

The HACCP (Hazard Analysis Critical Control Point) certification regulates the food supply chain. It is a compulsory certification that oversees the food process from farm to table through a detailed evaluation of the entire production process.

Chemical, physical, and microbiological hazards are aspects the HACCP regulates in manufacturing, distribution and consumption.

Hence, a temperature-regulated warehouse (cold room) ensures the quality of the foods and avoid cross-contamination. A warehouse also allows businesses to manage shelf-life and provides assurance when delivering foods to consumers.

Food Standards 3: ISO 22000 Food Safety Management System (FSMS)

Food businesses throughout the supply chain have recognised the need to streamline food safety activities by implementing food safety management systems (FSMSs).

It ensures effective food safety practices, such as the HACCP, compliance with regulatory requirements, adhering to customer requirements, and providing them with a high level of satisfaction in the products they purchase.

The ISO 22000, developed in 2005, sets a global standard for the cold chain industry in the food business. It includes good manufacturing and handling of goods. With automation in cold rooms, businesses can manage the production of food effectively.

Food Standards 4: Malaysian Standard MS 1500:2009 (Halal Food)

Malaysia launched the Malaysian Standard MS 1500:2009 (Halal Food) certificate to define standards for the production, preparation, handling, and storage of halal food. It shall be verified by site inspection as deemed necessary by the competent authority. 

This certificate is essential for food businesses in Malaysia to ensure that they are compliant with the requirements and demands of the population.

Cold chain facilities in Malaysia have to adhere to several conditions, including physical separation during food preparation. The cold chain will have to use various methods to ensure smooth logistics.

In summary

The above are just some certificates food businesses in Malaysia will have to apply, comply and adhere to when running a business. The cold chain industry in Malaysia plays a vital role to meet the requirements with its different aspects during production, manufacturing and preparation.